- 1 Tbsp (7 g) flaxseed meal (ground raw flaxseed)
- 2 1/2 Tbsp (37 ml) water
Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken. Add to recipes in place of 1 egg.
*This is not my original recipe, but one I discovered on many vegan baking blogs and have since adapted for my own use.
Nutrition Per Serving (1 of 1)
- Calories: 37
- Fat: 2.2g
- Carbohydrates: 2g
- Fiber: 1.9g
- Protein: 1.3g
Below are some of my recipes which use flax eggs:
Pumpkin Chocolate Chip Muffins // Simple Vegan Brownies // 1-Bowl GF Banana Bread // Chocolate Chip Oatmeal Cookie Pancakes // 1-Bowl Vegan Banana Nut Muffins // Turmeric Chickpea Fritters // 1-Bowl Chocolate Chocolate Chip Muffins // Toasted Coconut Pancakes // Simple Vegan Stuffing // Refined-Sugar-Free Turtle Brownies // Peanut Butter Cup Pancakes // Coconut Oil Blueberry Scones // Sun-Dried Tomato & Basil Meatballs